Royal Snow Cushion

It's up to you.

10 detailed steps, from preparation to service.

1. Prepare the cake

   Turn the oven on at 170 °C in conventional oven setting (no fan). Tap the paper mold. Drain the 160 g of pears in a strainer and then place them on absorbent paper; too much syrup would slide the filling.

2. Mix the wet ingredients

   Work 160 g of soft butter and 140 g of sugar with a whisk. Break the 3 eggs in a bowl, remove any chips and then add them one by one with a teaspoon of vanilla.

3. Finish the dough

   Combined 180 g of flour, 50 g of ground hazelnuts and 6 g of baking powder. Add this mixture to the spatula, then pour the 70 ml of milk. Spread in the mould: the surface must be regular to then form a low cushion.

4. Cook and cool

   Bake 30 to 35 minutes. Check with a blade in the center, which should come out without liquid paste. Leave to cool for 15 minutes, then demolate and wait 60 minutes before cutting; the bottom should be cold to the touch.

5. Rounding the cushion

   Retaille the square to 18 cm and rounded slightly the four corners with a knife. Cut only the top edge in bevel by 1 cm to soften the volume. Keep the offcuts in a box to serve them next to.

6. Garnish with pear and praline paste

   Cut the cake halfway up. Spread the 140 g of praline paste on the bottom half keeping 1 cm free at the edge. Cut the drained pears into 5 mm dice and spread them over the praline paste. Rest the top without crushing.

7. Making the Ivory Cream

   Gently mix 250 g of mascarpone, 150 g of fresh cheese and 50 g of icing sugar. Stop as soon as the cream is smooth. If it becomes too soft, place it in the refrigerator for 20 minutes.

8. Cover without fondant

   Spread the cream on top and sides in a layer of about 5 mm. Smooth with the back of a spoon, keeping the corners rounded. Light traces of spatula are normal and should remain visible.

9. Drawing the quilting

   With the back of a non-sharp knife, trace on top four diagonals spaced 3 cm apart, then four in the other direction, without cutting the cake. Spread the 30 g of pomegranate at crossings. Place the 20 g of almonds in four small fans at the corners, laid flat like pompoms.

10. Take and share

    Refrigerate for 75 minutes. Serve the cushion on a flat plate and cut square parts with a blade wiped between each passage. It contains only cake, cream and fruit; no cushions or hidden supports.